Choco Cornet


Home Bakery Supreme® Breadmaker BB-CEC20 Home Bakery Mini Breadmaker BB-HAC10 Home Bakery Virtuoso® Breadmaker BB-PAC20 Home Bakery Virtuoso® Plus Breadmaker BB-PDC20 These ingredients are for this model. If this is not your breadmaker, please select from the available models below. Home Bakery Supreme® Breadmaker BB-CEC20 Home Bakery Mini Breadmaker BB-HAC10 Home Bakery Virtuoso® Breadmaker BB-PAC20 Home Bakery Virtuoso® Plus Breadmaker BB-PDC20
	Ingredients (for BB-CEC20, 16 Choco Cornets): Dough: 7/8 cup (210mL) milk 1 large egg, beaten 3-1/3 cups (427g) bread flour 4 Tbsp. (46g) sugar 1 tsp. (5.6g) salt 2 Tbsp. (28g) butter 1-1/2 tsp. (4.2g) active dry yeast Filling: 6 Tbsp. sugar 2 Tbsp. all-purpose flour 3 Tbsp. corn starch 2 Tbsp. cocoa powder 4 egg yolks 2 cups (480mL) milk 2 Tbsp. unsalted butter 2 oz. (56.7g) semi-sweet chocolate chips 1/2 tsp. vanilla extract You will need 16 stainless steel pastry cone molds 5” in length, or self-craft your own. Roll a standard printing paper into a cone, staple to hold shape, fold in the edges and wrap the paper cone with aluminum foil. Ingredients (for BB-HAC10, makes 10 Choco Cornets): Dough: 1/2 cup milk 1 large egg, beaten 2-1/3 cups bread flour 2 Tbsp. sugar 1/2 tsp. salt 1/4 cup butter 1 tsp. active dry yeast Filling: 4 Tbsp. sugar 1-1/2 Tbsp. all-purpose flour 2 Tbsp. cornstarch 1-1/2 Tbsp. cocoa powder 3 egg yolks 1-1/2 cups (360mL) milk 1-1/2 Tbsp. unsalted butter 1.5 oz. (42.5g) semi-sweet chocolate chips 1/4 tsp. vanilla extract You will need 10 stainless steel pastry cone molds 5” in length, or self-craft your own. Roll a standard printing paper into a cone, staple to hold shape, fold in the edges and wrap the paper cone with aluminum foil. Ingredients (for BB-PAC20, 16 Choco Cornets): Dough: 7/8 cup (210mL) milk 1 large egg, beaten 3-1/3 cups (427g) bread flour 4 Tbsp. (46g) sugar 1 tsp. (5.6g) salt 2 Tbsp. (28g) butter 1-1/2 tsp. (4.2g) active dry yeast Filling: 6 Tbsp. sugar 2 Tbsp. all-purpose flour 3 Tbsp. corn starch 2 Tbsp. cocoa powder 4 egg yolks 2 cups (480mL) milk 2 Tbsp. unsalted butter 2 oz. (56.7g) semi-sweet chocolate chips 1/2 tsp. vanilla extract You will need 16 stainless steel pastry cone molds 5” in length, or self-craft your own. Roll a standard printing paper into a cone, staple to hold shape, fold in the edges and wrap the paper cone with aluminum foil. Ingredients (for BB-PDC20, 16 Choco Cornets): Dough: 7/8 cup (210mL) milk 1 large egg, beaten 3-1/3 cups (433g) bread flour 3-1/2 Tbsp. (42g) sugar 1 tsp. (5.0g) salt 2 oz. (57g) unsalted butter 1 tsp. (3.0g) rapid rise yeast Filling: 6 Tbsp. sugar 2 Tbsp. all-purpose flour 3 Tbsp. corn starch 2 Tbsp. cocoa powder 4 egg yolks 2 cups (480mL) milk 2 Tbsp. unsalted butter 2 oz. (56.7g) semi-sweet chocolate chips 1/2 tsp. vanilla extract You will need 16 stainless steel pastry cone molds 5” in length, or self-craft your own. Roll a standard printing paper into a cone, staple to hold shape, fold in the edges and wrap the paper cone with aluminum foil.
	1 Following the instruction manual, prepare the dough using the ingredients listed.
	2 Make the chocolate cream filling. In a sauce pan, whisk sugar, flour, corn starch and cocoa powder. Add egg yolks and mix well. Add milk gradually while stirring constantly.
	3 Stir and cook mixture over medium heat. Just before the mixture boils, remove from heat, stir in butter, chocolate chips, vanilla extract until dissolved. Transfer filling into a flat container, place plastic wrap directly on surface of the filling to prevent any skin from forming. Refrigerate for at least 1 hour to chill.
	4 When the DOUGH course completes, remove the dough and divide into 16 for the 2-lb. breadmaker, or into 10 for the 1-lb. breadmaker, and shape each piece into a ball. Cover with a plastic wrap and let rest for 20 minutes.
	5 Shape doughs into horns. Grease each molds with butter (not in the ingredients) and set aside. Roll a dough into 12” long rope. Starting at the wide end of the mold, wrap dough around the mold, not too tightly, with 1/8” space between dough seams, to allow room for proofing. Tuck both ends under the dough spiral to keep dough from unraveling.
	6 Place horns, pinched side down, on a baking sheet lined with parchment paper. Spritz with water and allow to double in size in a warm place (about 30-40 minutes at 95°F).
	7 Brush with egg glaze. Bake in an oven preheated to 360°F for 13 minutes, or until golden brown.
	8 Remove from the oven and place horns on a rack, allowing them cool until they are cool to the touch. Remove the molds and allow to cool completely.
	9 Place chocolate cream filling from step 4 in a thick plastic bag. Cut the corner of the bag and squeeze into each hole of bread until full.
	10 Enjoy!